⅓ C. milk
⅛ tsp. salt
Oil for deep frying[4]
Confectioners’ sugar, optional
Strawberry jam, currant jelly or sour cream, optional
On each of two slices bread, place 1 slice each ham and chicken. Top each with second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 wooden picks, trim crusts and cut into halves or quarters.
Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as necessary, until golden brown on all sides, 1 to 2 minutes. Remove with slotted spoon or tongs. Drain on absorbent paper. Remove picks.
Sprinkle with confectioners’ sugar, if desired. Serve with strawberry jam, currant jelly or sour cream, if desired.
STORING TEXAS EGGS
The quality of Texas eggs will remain high for several weeks if they are kept in a 45 to 55 degrees F. environment. Even under refrigeration, they are slowly losing carbon dioxide and water, causing the yolks to flatten and the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. will lose more quality in one day than they will lose in one week under refrigeration.